Salsa Verde


Great late summer treat – serve cold as a dip for your favorite tortilla chips.

1 pound tomatillos (10-12 medium sized ones)
1 small onion, chopped fine
1/4 c fresh cilantro leaves
1 jalapeño pepper, chopped fine (leave seeds out to reduce heat)
2 cloves garlic, pressed
1/2 t sugar
1/4 t salt

Dehusk and place tomatillos in a saucepan, cover with water and bring to a boil. Simmer 10 minutes. Drain and place in a food processor or blender. Process until not quite smooth, then add the remaining ingredients and blend until just combined, with a course texture.

tomatillos

Adapted from 1000 Vegetarian Recipes page 480

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